Prepare the Noodles: Bring a pot of water to a rolling boil over high heat. Add the mung bean vermicelli and cook according to the package instructions, usually about 3-4 minutes. Once tender, drain and rinse the noodles under cold water to stop the cooking. Finally, cut them into 3-inch strands.

Mix the Sauce: In a small bowl, combine the light soy sauce, dark soy sauce, and sugar. Whisk until the sugar has completely dissolved.

Stir-Fry Aromatics: Heat a tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add in the dried chili peppers and minced garlic, stirring for about 30 seconds until fragrant and golden.

Cook Cabbage: Add the sliced cabbage and a pinch of salt to the skillet, tossing to coat in the oil. Stir-fry for about 2-3 minutes until the cabbage softens but still retains some crunch.

Combine: Add the rinsed glass noodles and the prepared sauce to the skillet. Toss everything together for another 2-3 minutes.

Serve: Transfer the stir fry to a serving plate and serve hot as a side dish.